DirectionsDrain and cook beans in simmering water until tender, about 40 minutes. (Beans have better flavor if you add 1/2 tsp each of salt and garlic powder or a spoonful of miso and a sprig of marjoram the last 15 minutes of cooking.) You can also use precooked, organic canned beans.

In a blender or food processor, add the garlic, rosemary, vinegars, salt, and pepper. Blend while slowly adding the olive oil.

Add the beans, arugula, tomatoes, and olives to a large salad bowl. Pour desired amount of the dressing over and mix and combine. Serve at room temperature.